Creamy Coconut Gazpacho, Vegan & Gluten-Free
Author: 
Recipe type: soup
Cuisine: vegan
Prep time: 
Total time: 
Serves: 4 servings
 
Ingredients
gazpacho
  • 1 (15-ounce) full-fat can coconut milk, refrigerated over night
  • 4 medium tomatoes, roughly chopped
  • 1 medium cucumber, peeled, seeded and roughly chopped
  • ¼ medium red onion, roughly chopped
  • 2 cloves garlic
  • 2 tablespoons fresh parsley
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • salt and pepper to taste
topping options
  • 1 chopped tomato
  • ½ medium cucumber, sliced
  • 2 slices of bread, toasted and cubed
  • fresh or grilled corn kernals
  • handful of fresh parsley
Instructions
  1. Open the can of coconut milk and scoop the cream into a blender (discard the liquid or save it for a smoothie).
  2. Add the remaining gazpacho ingredients and blend until mostly smooth.
  3. Transfer the soup to an airtight container and chill in the refrigerator for at least 1 hour.
  4. To serve, transfer to bowls and add any and all desired toppings.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2019/08/08/creamy-coconut-gazpacho-vegan-gluten-free/